Chocolate Avocado Cake and Chocolate Buttercream

My Unexpected Chocolate Cake Adventure

Let me tell you about my recent foray into the world of baking – a world I usually avoid like the plague! I’m not your typical stay-at-home baker, not by a long shot. My days are filled with the hustle and bustle of a small business, juggling clients, spreadsheets, and the occasional caffeine-fueled all-nighter. Baking? That’s a luxury I rarely have the time for. But last weekend was different. A friend’s birthday was approaching, and I wanted to make something special, something truly memorable. Something that didn’t involve a last-minute cake from the supermarket.

So, there I was, amidst a whirlwind of deadlines and to-do lists, searching for a cake recipe that was both impressive and doable for someone whose baking skills are closer to “enthusiastic amateur” than “master pastry chef.” That’s when I stumbled upon it: a recipe for Chocolate Avocado Cake. My first reaction was… skeptical. Avocado in a chocolate cake? Really? The idea seemed absurd, bordering on culinary sacrilege. But the enticing photos and promising reviews convinced me to give it a try. I figured, what did I have to lose? Besides, the thought of surprising my friend with something unique outweighed any doubts.

And let me tell you, the skepticism quickly vanished. The process itself was surprisingly straightforward – a testament to the recipe’s clear instructions. The initial steps involved the usual melting of chocolate, which for me, felt slightly chaotic, but the recipe’s clear instructions guided me, and even made the process enjoyable. The combination of wet and dry ingredients was as much a satisfying science experiment as it was a cooking process. The batter, a rich, dark concoction, filled the cake pans, promising a delicious result. The 45 minutes in the oven felt like an eternity, punctuated by anxious peeks and the occasional nervous prayer that my kitchen wouldn't be consumed by fire. But finally, the toothpick test yielded a triumphant result – the cakes were perfectly baked.

Once cooled, came the frosting – a decadent chocolate buttercream. Again, the recipe was simple to follow and the process incredibly calming. As I mixed and whisked, I felt a sense of accomplishment welling up. I was actually making a cake! A delicious, beautifully frosted, surprisingly amazing cake!

The end result? A moist, intensely chocolatey cake, with a texture that was surprisingly light and airy, completely defying my expectations. The avocado added a subtle creaminess that perfectly complemented the richness of the chocolate. There was no hint of the avocado's usual flavor, only a smooth, decadent indulgence. My friend absolutely loved it, and it’s safe to say the cake was the highlight of her birthday celebration. More importantly, I discovered a new-found confidence in my culinary abilities. This experience has taught me that even the most unlikely ingredients can create something truly magical in the right hands. The adventure in making this cake has changed my perspective on baking. I may still not be your typical stay-at-home baker, but I now know that even a busy entrepreneur can create a beautiful, delicious cake that brings joy to friends and boosts personal confidence! Who knew?

Step-by-step

• Preheat oven to 350F.
• Prepare two 8" round baking pans with baker's spray or GOOP.
• Combine chocolate, cocoa powder and three tablespoons of coffee in a heat-proof bowl. (The best way to do this is the brew coffee and place 2 cups into a medium bowl. Remove 3 tablespoons. You will use the remainder in a moment.)
• Place bowl over a pot of simmering water, gently stir until melted and combined. Remove from heat. (You can also melt in microwave. Heat for 30 seconds then switch to 10-second increments. Stir between each heating.)
• In a large mixing bowl, combine flour, cinnamon, salt, baking soda and baking powder.
• In another bowl, whisk together the vegetable oil, remaining coffee, avocado, and both sugars. Stir in the slightly cooled chocolate.
• Add the wet ingredients to the dry ingredients. Whisk until fully combined and smooth, scraping the side of the bowls completely. (try to not over mix)
• Divide batter between both baking pans.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of cake comes out clean.
• Allow to cool completely before frosting.
• In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
• Be sure to stop at least once and scrape the bowl.
• With the mixer off, add in cocoa powder, vanilla and salt.
• Turn mixer on low and blend for about 30 seconds.
• One tablespoon at a time add in heavy cream.
• Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
• Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)